Update my dinner status, I'm making this tonight.
Servings: 25 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
This recipe is a scaled down version of the original from my Grandpa's restaurant, which the original requires a 32 Quart stockpot and may be more than enough for 125 people. However it does freeze well to be enjoyed all year with only a once a year effort. It has been tweaked to accommodate our family and keep the family secrets- sorry!
Chop onions, not too fine. Saut? together with garlic until lightly browned. Add chopped parsley, stir together until thoroughly mixed. Add tomatoes, puree and wine with water enough to control thickness.
Heat slowly to avoid scorching kettle. When hot, add dry ingredients, stir thoroughly and often. Adjust seasonings to taste. Cover, stir, simmer, stir, etc. etc. etc. Should simmer for up to six hours.
His notes to my Mom: To adjust volume, an additional #10 can of tomatoes or puree can be added without materially affecting flavor. This is the recipe taught me by my "Other Mother" Jeanne Brown many ears ago in San Francisco and never divulged outside the family. One of my prized possessions. -Love Dad (No worries Grandpa- Enough tweaking to keep the family secrets)
